Tarka

Tarka is a term used in multiple, distinct contexts. In cooking, tarka (often also spelled tadka) is a method of tempering spices in hot oil or ghee to release essential oils and aromas. This finishing step is common in Indian subcontinent cuisines and may involve ingredients such as cumin seeds, mustard seeds, dried chilies, garlic, ginger, and curry leaves. The spiced oil is typically poured over dishes like dals, curries, and vegetables to impart flavor and fragrance. The term derives from several South Asian languages and is used variably across regions.

In literature, Tarka the Otter refers to a 1927 novel by Henry Williamson. The book follows the life of an otter named Tarka and his journeys through English rivers and wetlands. It is regarded as a landmark of nature writing and is noted for its detailed observations of wildlife, landscape, and seasonal change. The work has influenced later English ecological literature and remains a frequently cited example of early 20th-century nature fiction.

Beyond these uses, Tarka can also function as a personal name or appear in place names in various cultures, often unrelated to the culinary technique or the literary work. As with many words, the meaning of Tarka depends on the context in which it is used.